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James Beard head shot - Bon Appétit

James Beard

James Beard was a prolific cookbook author and cooking teacher. Known as the Dean of American Cookery, he championed our national cuisine, establishing American cooking as a force equal to the great cuisines of Europe and the rest of the world. He was a regular contributor to Gourmet and House & Garden, among other publications, and he hosted the first cooking show on NBC, essentially becoming America's original celebrity chef. The James Beard Foundation preserves his home in New York City and hosts an annual awards ceremony celebrating the culinary arts. In 2017, we named him one of the 100 Greatest Home Cooks of All Time. Read our full profile of Beard here.

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Gratin of Potatoes

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Corn Bread Stuffing

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Turkey Salad

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Clams au Gratin

Nice, being by the sea, offers interesting fish dishes. One of these is poutargue, made with dried and smoked roe, which you will find in some delicatessen shops. The roe should be grated or finely chopped. To every 2 cups add 1 cup chopped hard-cooked egg, 1 cup finely chopped onion, a dash of lemon juice and enough olive oil to blend all.

Another dish from the sea is raïto or rayte. This is traditional on Christmas Eve throughout Provence. It is reminiscent of other fish stews, including the chioppino of California.
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Cold Tuna Niçoise

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Caneton a l'Orange

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Corned Beef and Cabbage

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New England Boiled Dinner

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Roast Leg of Lamb

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Baked Mexican Rice

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Basic Crepes with Cognac

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Boeuf en Daube Provençale

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Barley Casserole

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Loin of Pork with Prunes

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Châteaubriand Marchand de Vin

This is a special party dish, elegant and costly. Select large Chateaubriands of about 1 pound each per serving. Buy marrow bones and have the butcher cut them so the marrow can be extracted in one piece.
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Osso Buco

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Sauce Soubise

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Marinated Leg of Lamb

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Turkey Galantine

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Chicken Sauté with Garlic

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